Italian 15 min

Saltato di Verdure con Burrata

Name: Saltato di Verdure con Burrata
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 balls (4 oz each) fresh burrata; 1 cup cherry tomatoes, halved; 1 small zucchini, cut into thin ribbons with a peeler; 1 cup arugula; ¼ cup Castelvetrano olives, pitted and halved; 2 tablespoons extra virgin olive oil; 1 tablespoon good balsamic glaze; 4 fresh basil leaves, torn; Flaky sea salt and black pepper; Grilled sourdough for serving

vegetarianquickhealthygluten-free

Ingredientsfor 2

320

Cal

14g

Protein

10g

Carbs

26g

Fat

12 balls (4 oz each) fresh burrata
21 cup cherry tomatoes, halved
31 small zucchini, cut into thin ribbons with a peeler
41 cup arugula
5¼ cup Castelvetrano olives, pitted and halved
62 tablespoons extra virgin olive oil
71 tablespoon good balsamic glaze
84 fresh basil leaves, torn
9Flaky sea salt and black pepper
10Grilled sourdough for serving

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Instructions

1
Arrange arugula as a base on two plates. Scatter cherry tomatoes, zucchini ribbons, and olives over the arugula.
2
Place one burrata in the center of each plate. Using your hands or two spoons, break the burrata open slightly to reveal the creamy stracciatella interior — this is both visual and practical, so dressings can interact with the cream.
3
Drizzle olive oil generously over everything, then drizzle balsamic glaze in thin ribbons. Scatter torn basil over the plates. Finish with a generous pinch of flaky sea salt and freshly cracked black pepper. Serve immediately with grilled bread to scoop up the creamy burrata.